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Aargauer Rueblitorte / Argovia Carrot Cake English
Ingredients
- 1 1/8 lb Carrot, shredded
- 2/3 lb Butter
- 7 1/8 ounce Semolina
- 7 1/8 ounce Large eggs, only yellows
- 3/8 c. Lowfat milk
- 7 1/8 ounce Hazelnuts, blanced
- 7 1/8 ounce Egg whites
- 3 1/2 ounce Semolina
- 3/4 lb Flour
- 7/8 ounce Baking pwdr
- 3 1/2 ounce Apricots marmalade
- 7 1/8 ounce White confectioner's coating
- 2 Tbsp. Lime juice
Directions
- First Step : - prepare springform pan - wash & shredd carrots - heat white confectioner's coating and lime juice - heat apricot marmelade
- Second Step : - Beat butter and sugar well - Beat in the yellos from the Large eggs, one at a time, blending well after each addition. - Stir in lowfat milk, Hazelnuts, carrots and flour - Beat white Large eggs and sugar to 'snow' and stir together - Pour batter into well greased and floured springform pan - Bake at 350f till set - top with apricot marmelade - Cold in pan - top with white confectioner's coating
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